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Pork Tenderloins with Silky Chile Sauce

Jamie Purviance

Fuel Type:
  • People

    Serves 4 to 6

  • Grilling Time

    15 to 20 min.

  • Prep Time

    25 min.

  • Marinating Time

    6 to 8 h

Ingredients
Instructions

the Ingredients

20151023095410 Row Pork 37

Marinade

  • Completed step 4 dried pasilla chile peppers, about 30 grams total
  • Completed step 2 tablespoons Vegetable oil
  • Completed step 360 millilitres hot water
  • Completed step 60 millilitres white wine vinegar
  • Completed step 2 tablespoons granulated sugar
  • Completed step 2 medium garlic cloves, crushed
  • Completed step ½ teaspoon ground cumin
  • Completed step ½ teaspoon dried oregano
 
  • Completed step 2 pork tenderloins, each about 450 grams, trimmed of excess fat and silver skin
  • Completed step 60 millilitres ketchup
  • Completed step 120 millilitres heavy whipping cream
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step Vegetable oil

Instructions

  • Remove the stems and seeds from the chile peppers and cut the flesh into sections about 5 centimetres long. In a medium skillet over high heat, warm the oil. Add the chile peppers carefully (the oil might splatter) and toast them until fragrant, 3 to 5 seconds per side. Transfer the chile peppers and oil to a small bowl. Cover with 360 millilitres of hot water. Use a smaller bowl or plate to submerge the chile peppers; rehydrate for 20 minutes. Pour the mixture, chile peppers, water and all into a blender or food processor. Add the remaining marinade ingredients and process until smooth. Press the mixture through a medium-mesh strainer set over a bowl. Discard the solids left in the strainer.
  • Place the tenderloins in a large, plastic resealable bag and pour in 240 millilitres of the marinade, reserving the rest. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 6 to 8 hours, turning occasionally.
  • In a medium saucepan whisk the reserved marinade with the ketchup and cream. Bring the mixture to a simmer on the stove and cook until it reaches a sauce-like consistency, 3 to 5 minutes. Season with salt and pepper.
  • Remove the tenderloins from the bag and discard the marinade. Lightly brush the tenderloins all over with oil and season generously with salt and pepper. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • Brush the cooking grates clean. Grill the tenderloins over direct medium heat, with the lid closed, until the meat is barely pink in the centre, 15 to 20 minutes, turning every 5 minutes. Remove from the grill, loosely cover with foil and let rest for 3 to 5 minutes before cutting into slices. Reheat the sauce over medium heat and serve warm with the pork.
    Brush the cooking grates clean. Grill the tenderloins over medium heat, with the lid closed, until the meat is barely pink in the centre, 15 to 20 minutes, turning every 5 minutes. Remove from the grill, loosely cover with foil and let rest for 3 to 5 minutes before cutting into slices. Reheat the sauce over medium heat and serve warm with the pork.

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